Kig ha Farz (Breton Beef, Pork and Vegetable Pot with Buckwheat Dumpling)
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Ingredients
- 500 g beef shin, diced
- 400 g pork shoulder, diced
- 1 swede, peeled and diced
- 3 carrots, sliced
- 0.5 white cabbage, finely shredded
- 2 leeks, sliced
- 1200 ml beef stock
- 200 g buckwheat flour
- 2 eggs
- 2 bay leaves
Nutrition (per serving)
- Calories
- 729 kcal
- Protein
- 62.5 g
- Carbohydrate
- 55 g
- of which sugars
- 18.5 g
- Fat
- 26.4 g
- of which saturates
- 9.3 g
- Fibre
- 13.3 g
- Salt
- 2.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the beef shin and pork shoulder into a large pot with the beef stock and bay leaves, bring to the boil, then skim off any scum and simmer gently for 40 minutes.
- 2
Add the swede and carrots and simmer for a further 20 minutes.
- 3
Meanwhile, whisk the buckwheat flour, eggs and a pinch of salt with 250ml water from the pot to make a smooth, thick batter, then tie it tightly in a scalded pudding cloth or spoon into a heatproof pudding basin.
- 4
Lower the wrapped dumpling into the pot alongside the meat and vegetables and simmer for 25-30 minutes until the dumpling is firm and cooked through.
- 5
Add the leeks and cabbage for the final 10 minutes of cooking until tender.
- 6
Lift out the dumpling, unwrap and crumble roughly.
- 7
Serve the meat, vegetables and broth in bowls with the crumbled dumpling scattered over.
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